A98.5

MINT HILL SENIOR LIVING

10830 LAWYERS GLEN DR, Charlotte, NC 28227

Institutional Food Service · NC permit/State ID 2060160124

Latest gradeA (98.5)

Last inspectedAug 31, 2026

Inspections on record41

On record sinceFeb 12, 2015

Score history

Jun 25, 2015Higher is betterAug 31, 2026

Inspections & violations

Aug 31, 2026 A 98.5 · 2 violations

#23 · Proper date marking & disposition −1.5

Corrected during inspection

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed rice and beef in WIC missing date labels. CDI - Staff dated items correctly. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#51 · Plumbing installed; proper backflow devices

Corrected during inspection

5-205.15 Maintain a plumbing system in good repair. Observed drain under prep sink by drink area was clogged during inspection. CDI - Maintenance unclogged drain during inspection.

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Jun 4, 2026 A 98 · 6 violations

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink near dish washer blocked by cart. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink near coffee machines. CDI - Cart was moved and paper towels were stocked at sink.

#33 · Proper cooling methods used; adequate equipment for temperature control

Corrected during inspection

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed slaw cooling covered with tight plastic. Needs to be uncovered to allow air to come in contact with food for proper cooling. CDI - plastic was removed to allow for proper cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. Observed wooden block supporting one corner of coffee table. Needs repair.

#49 · Non-food contact surfaces clean

#55 · Physical facilities installed, maintained & clean

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on floors near coffee area and in dry storage. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken floor tile in dry storage area.

#56 · Meets ventilation & lighting requirements; designated areas used −1

Repeat violation

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jackets hanging from shelves in dry storage. Needs to be stored in designated area. REPEAT.

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Nov 4, 2025 A 99.5 · 1 violation

#56 · Meets ventilation & lighting requirements; designated areas used −0.5

Corrected during inspection

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on top of napkins. Needs to be stored in designated area. CDI - Phone was moved.

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Jul 9, 2025 A 97.5 · 3 violations

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed pasta and Lima beans missing date labels. CDI - food was voluntarily discarded. REPEAT. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#38 · Insects & rodents not present; no unauthorized animals −1

Repeat violation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 flies in kitchen near 3 compartment sink. And sticky fly trap near back door. Facility had back door open for delivery and fly wind screen is operable. REPEAT. Points decreased due to improvements

#43 · In-use utensils: properly stored

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop hndle in contact with sugar in sugar container. Needs to be stored with handle out of contact with sugar.

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Apr 24, 2025 A 95.5 · 5 violations

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at 1 handsink in kitchen upon EHS arrival to complete inspection. CDI, soap supplied to handsink during time of inspection.

#23 · Proper date marking & disposition

Corrected during inspection

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed package of precut watermelons with no date mark in walk in cooler. CDI, TCS food item date marked for date packaging was opened. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#38 · Insects & rodents not present; no unauthorized animals −2

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen near 3 compartment sink.

#54 · Garbage & refuse properly disposed; facilities maintained −0.5

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed 1 sliding door half opened to dumpster during time of inspection. Improvement made from previous inspection

#55 · Physical facilities installed, maintained & clean −1

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed some floor tiles cracked, missing, and damaged in dry storage area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed detailed cleaning needed to flooring under equipment throughout kitchen.

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Jan 23, 2025 A 93.5 · 6 violations

#22 · Proper cold holding temperatures −3

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed walk in cooler cold holding at 45F. CDI, some TCS food items were placed in walk in cooler, some voluntarily discarded. PIC called maintenance to come and fix unit, EHS will make a follow up visit to ensure cooler is holding at proper temperature. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#37 · Food properly labeled: original container

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed sugar bin not labeled. -General comment.

#38 · Insects & rodents not present; no unauthorized animals −1

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple fruits flies in dry storage area. Improvement from previous report.

#54 · Garbage & refuse properly disposed; facilities maintained −1

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed 1 sliding dumpster door opened and debris surrounding dumpster.

#55 · Physical facilities installed, maintained & clean −1

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed detailed cleaning needed to flooring in dry storage area and under equipment in kitchen. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked/damaged floor tiles in dry storage area.

#56 · Meets ventilation & lighting requirements; designated areas used −0.5

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed unopened employee soda stored on shelving with facility food in walk in cooler. EHS advises facility to designate an employee area for drinks and food.

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Oct 15, 2024 A 93.5 · 9 violations

#16 · Food-contact surfaces: cleaned & sanitized −1.5

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed chemical dish washing machine measuring at 10ppm chlorine. VR required. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

#23 · Proper date marking & disposition

Corrected during inspection

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed shredded cheese not date mark for date package was opened. CDI, PIC date marked TCS food item for date it was opened. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed cooked mixed vegetables with date of 10/5/2024 in walk a in cooler, CDI mixed vegetables voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#36 · Thermometers provided & accurate −0.5

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probe thermometer within facility. VR required.

#38 · Insects & rodents not present; no unauthorized animals −2

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies within kitchen area. REPEAT.

#39 · Contamination prevented during food preparation, storage & display

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on the floor in walk in freezer.

#45 · Single-use & single-service articles: properly stored & used −0.5

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single service cups stored on the floor in dry storage area.

#54 · Garbage & refuse properly disposed; facilities maintained −1

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter behind and to the side of dumpster.

#55 · Physical facilities installed, maintained & clean −1

#56 · Meets ventilation & lighting requirements; designated areas used

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employees drinks stored in walk in cooler with facility food. EHS advises PIC to designate an area for employees to store their drinks.

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Jun 12, 2024 A 97.5 · 4 violations

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed strawberries over RTE jello. CDI, unwashed strawberries were moved from over RTE peaches and EHS educated PIC on proper storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#38 · Insects & rodents not present; no unauthorized animals −1

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies within kitchen area.

#54 · Garbage & refuse properly disposed; facilities maintained −0.5

Repeat violation

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed dilapidated furniture surrounding dumpster area. According to head of maintenance a separate trash bin recently arrived to allow dilapidated structures to be thrown out. (EHS saw new dumpster on premises during time of inspection, points not escalated).

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

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Jan 4, 2024 A 97.5 · 4 violations

#2 · Certified Food Protection Manager

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC food manager certification has expired. PIC was knowledgeable and is actively working to obtain updated food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#39 · Contamination prevented during food preparation, storage & display −1

Repeat violation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of bread stored on the floor in walk in freezer. Improvement has been made from previous report, points not escalated.

#54 · Garbage & refuse properly disposed; facilities maintained −1

Repeat violation

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed 1 dumpster door opened during time of inspection. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter/debris surrounding dumpster area.

#55 · Physical facilities installed, maintained & clean −0.5

Repeat violation

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Aug 4, 2023 A 96.5 · 7 violations

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed strawberries over ready to eat condiments in walk in cooler. CDI, unwashed produce was relocated from above ready to eat condiments. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#21 · Proper hot holding temperatures

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed grits and eggs hot holding below 135F. CDI, grits and eggs were reheated in microwave to 165F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#39 · Contamination prevented during food preparation, storage & display −1

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on the floor in walk in cooler and walk in freezer. Observed large plastic container of bins stored on the floor in dry storage area. Observed boxes of cans stored on the floor in dry storage area.

#43 · In-use utensils: properly stored −0.5

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed flour and salt scoop handles stored commingled with food.

#45 · Single-use & single-service articles: properly stored & used −0.5

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of single service plates stored on the floor in dry storage area.

#54 · Garbage & refuse properly disposed; facilities maintained −0.5

Repeat violation

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster sliding doors opened during time of inspection. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed debris/litter surrounding dumpster area.

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed detailed cleaning needed to flooring throughout kitchen (under/behind equipment). 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed some floor tiles missing in dry storage area under food storage racks.

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May 19, 2023 A 96 · 4 violations

Inspector comments: Ms. Shawn present during inspection.

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel available at one of the hand sink. CDI- Paper towel provided at the time of inspection. -1 pts-

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed food residues and soiled can opener blade and its base, Need cleaning and maintaining clean. CDI- PIC took it to the dishwasher to get wash and the base gets clean at the time of inspection. -0 pts-

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

REPEAT 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed a pack of slice ham and one bag of mince cabbage in WIC without date marking. CDI- PIC volunteer to discard items. ENSURE TO DATE MARK ALL READY TO EAT- TCS FOODS WHEN OPEN OR IF WILL BE HOLDING LONGER THAN 24 HOURS. -3 pts-

#55 · Physical facilities installed, maintained & clean

Repeat violation

REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on floor where hard to reach around stoves and all all floor surfaces. Cleaning has been significantly improved from last inspection. No point deductions at this time. -0 pts-

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Feb 13, 2023 A 93 · 9 violations

#15 · Food separated & protected −1.5

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw ground beef, raw bacon, potatoes, fully cooked items stored and mixed with each other on shelving in WIC. CDI- Notify PIC and discussed the storage order. Items rearranged in correct order. -1.5 pts-

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed metal pans stored as cleaned on shelving still with some food residues on them. CDI- items put in the sink for wash, rinse, sanitized. -0 pts-

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed items (butter, liquid egg, milk, cheese, ham) in WIC holding temperature above 41F. PIC has been cleaning the WIC, door was opened in and out all morning. CDI- Door keeps closed to contain cold air inside WIC. -1.5 pts-

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

REPEAT 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed a bag of ham without date mark and a bag of salad mixed opened and has no date marking. CDI- PIC discarded salad mixed, and put date mark on ham that was opened this morning. -1.5 pts-

#33 · Proper cooling methods used; adequate equipment for temperature control −1

Corrected during inspectionRepeat violation

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed chub of ham wrapped around with tight plastic and slices ham in the ziplock bag tight sealed in WIC trying to cool for 3 hours according to the time PIC given. Temperature is between 46F -56F. CDI- Items was taken in WIF to quickly cool. -1 pts-

#44 · Utensils, equipment & linens: properly stored, dried & handled

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking on metal pans on shelving. Need air drying them before stacking them up. -0 pts-

#48 · Warewashing facilities: installed, maintained & used; test strips −0.5

Follow-up verification required

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf. Observed 3 compartments sink cannot holding water at the wash and sanitizer compartment. The facility will use the stopper to keep water in place as cleaning, and part will be order and the sink will get fixed per maintenance person in the building. VERIFICATION NEEDED within 10 days (2/23/2023) -0.5 pts-

#49 · Non-food contact surfaces clean −1

Repeat violation

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed detailed cleaning needed to non-food contact surfaces of equipment throughout kitchen to include, microwave, shelving of prep equipment, shelving in WIC, top of dish machine, within food prep equipment. WIC celling covered with dust. Deep cleaning needed in all areas in the kitchen. -1 pts-

#55 · Physical facilities installed, maintained & clean

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Dec 19, 2022 A 91.5 · 9 violations

#10 · Handwashing sinks supplied & accessible −2

Corrected during inspectionRepeat violation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at 1 handsink. CDI, paper towels were supplied to sink. Observed food debris in bottom of handsink in serving area. CDI, EHS educated PIC on notated rule and food debris was cleaned by PIC.

#20 · Proper cooling time & temperatures −1.5

Corrected during inspectionRepeat violation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed tomato soup prepared night previous holding at 49F. CDI, tomato soup was voluntarily discarded by PIC.

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed chub of ham date marked “12/1/22”, 7 day time frame had passed. CDI, ham was voluntarily discarded by PIC. Points de-escalated due to improvement from previous report.

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

Corrected during inspectionRepeat violation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed sausage prepared for breakfast cooling in walk in cooler tightly covered with plastic. Observed tuna salad prepared for dinner service cooling in walk in cooler tightly covered with plastic. CDI, sausage and tuna salad was removed to allow rapid cooling.

#39 · Contamination prevented during food preparation, storage & display −1

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on the floor in walk in cooler and walk in freezer.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler rusting.

#49 · Non-food contact surfaces clean −1

Repeat violation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed detailed cleaning needed to non-food contact surfaces of equipment throughout kitchen to include, shelving of prep equipment, top of dish machine, within food prep equipment. Observed debris build up to the counter top in serving area.

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed 1 dumpster lid opened during time of inspection.

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tile under ice machine broken. Observed flooring in walk in cooling peeling. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed detailed cleaning needed to flooring within kitchen, inside of walk in cooler, and under equipment throughout kitchen.

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Sep 15, 2022 B 87 · 12 violations

Inspector comments: Have walk-in freezer checked for leak- a lot of ice build-up.

#6 · Proper eating, tasting, drinking or tobacco use −0.5

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed staff drink on prep table. Store below food, dishes, single service.

#10 · Handwashing sinks supplied & accessible −2

Repeat violation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at any hand sinks in kitchen and wait area. CDI-paper towels supplied

#15 · Food separated & protected −1.5

Corrected during inspectionRepeat violation

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken stored over pork loins. Store according to FCT. CDI-shelf rearranged.

#20 · Proper cooling time & temperatures −1.5

Corrected during inspection

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed chicken & dumplings date marked 9/14 in WIC at 51F. Follow proper cooling procedures. CDI-disposed of

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed black eyed peas, sausage patties, and many meal leftovers without date marks. CDI-voluntarily discarded. Observed tuna salad date marked 9/5. Dispose of TCS foods within 7days counting day of prep as day one. CDI -voluntarily discarded.

#33 · Proper cooling methods used; adequate equipment for temperature control

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed chicken n dumplings tightly covered in WIC at 51F. Do not tightly cover cooling foods, need ventilation for heat to escape.

#38 · Insects & rodents not present; no unauthorized animals −1

6-202.13 Properly locate mechanical insect control devices. Observed back door open, self closure disabled. Keep back door closed 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen. Observed fly scatter on prep table. Do no swat flies in kitchen unless in area with no food, single service or multi-use items.

#43 · In-use utensils: properly stored −0.5

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed cups without handles stored in cereal containers. Observed clean pans hanging in contact with sanitizer dispenser, pans must be maneuvered to access sanitizer button.

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

Repeat violation

4-802.11 Launder linens at required frequencies. Observed several very soiled rags throughout kitchen. Launder more frequently, dispose of if cannot get clean 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean pans hanging in contact with sanitizer dispenser, pans must be maneuvered to access sanitizer button.

#45 · Single-use & single-service articles: properly stored & used −0.5

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed 2 sleeves of single service cups opened where lip is touched. Open bottom of package where the base of the cup is touched.

#49 · Non-food contact surfaces clean −1

Repeat violation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food/grease build up on microwaves, and cooking equipment. Replace faucet at 3-comp sink, pinhole in faucet spraying water towards clean utensils.

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed missing flor tiles in couple areas. Flooring wet, broken under & behind ice machine. Ice machine condensate drain not located over floor drain causing localized flooding.

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Jun 21, 2022 B 85.5 · 18 violations

Inspector comments: Call for re-inspection when ready 980-314-1620

#1 · PIC Present, demonstrates knowledge, & performs duties −1

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed little to no knowledge of food Bourne illnesses diseases or prevention

#10 · Handwashing sinks supplied & accessible −1

Follow-up verification required

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed dirty plate in hand sink in memory care. Need a dirty bin to put items in that need to go back to the kitchen. 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed soap dispenser not working properly, needs replacement 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towels not dispensing from dispensers. No paper towels at server station. Move paper towel dispenser near food prep sink and in server area closer to hand sink.

#15 · Food separated & protected

Follow-up verification required

#16 · Food-contact surfaces: cleaned & sanitized −1.5

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed no sanitizer solution available for non-food contact surfaces 9counter tops) or food contact surfaces (food thermometer) . 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thermometer ready to be used to check mashed potatoes. Didn’t see a cleaning/sanitizing step, asked staff how it is cleaned before use. Staff went and rinsed it in hand sink. No sanitizer available, gave alcohol probe wipe. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed heavy build-up on can opener.

#21 · Proper hot holding temperatures −1.5

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed mashed potatoes on stove top for hot holding. One burner on, that side 175F, other side was 71F. CDI- tried to reheat, ended up discarding.

#22 · Proper cold holding temperatures −1.5

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed mayo, milkshake, and thickener in refrigerator at 50F, waiter area.. CDI-disposed of

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violationFollow-up verification required

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed 2 packs of ham and 1 pack of turkey opened but not date marked. CDI-disposed of.

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P. Observed cleaner in unlocked cabinet in memory care kitchen. Keep chemicals locked up. CDI-locked up

#34 · Plant food properly cooked for hot holding −0.5

Corrected during inspection

3-401.13 Cook plant food to a minimum of 135F when the food will be moved to hot holding. -Pf. Observed Lima beans at 115F. Through discussion, beans were put into steam well, where they partially heated, then put on stove top without heat source. Heat canned foods to 135F they put in steam well. Steam wells are not approved for heating foods. CDI-disposed of

#37 · Food properly labeled: original container −1

Repeat violation

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed sugar and flour unlabeled.

#39 · Contamination prevented during food preparation, storage & display −1

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed several dented cans on shelves, no separated out for return. Create area for returning items and label so do not get used. 3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed condenser in WIF dripping onto food and packaging. Repair condenser. 3-307.11 Protect food from contamination sources not specifically noted by the code. Ice machine needs to be locked in wait staff area. Unlocked during meal service only.

#40 · Personal cleanliness −0.5

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed cook with watch on arm

#43 · In-use utensils: properly stored −0.5

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle down in sugar. Store handle up, out of food

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean utensils stored in splash zone of 3-comp sink, in a rusted drawer and on shelving near hand sink with no splash guard. Install splash guard between hand sink and dish machine.

#49 · Non-food contact surfaces clean −0.5

Repeat violation

#54 · Garbage & refuse properly disposed; facilities maintained −0.5

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed lots of trash on ground around and behind dumpster, observed rodent run under dumpster when I looked behind it. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. Keep closed.

#55 · Physical facilities installed, maintained & clean −1

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors need cleaning under and behind equipment. Missing floor tiles in dry storage room. Walls and ceilings need repair where damaged. Sludgy build-up of water in walk-in cooler.

#56 · Meets ventilation & lighting requirements; designated areas used −0.5

6-303.11 Provide required lighting intensity. Observed lighting not sufficient in walk in cooler and dry storage.

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Mar 25, 2022 A 93 · 7 violations

#22 · Proper cold holding temperatures −1.5

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Tempted and observed food temperatures in walk (from the night before) at 44F. PIC discard all foods at 44F.

#23 · Proper date marking & disposition −1.5

Corrected during inspection

#36 · Thermometers provided & accurate −0.5

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometer in walk in off by 20F. REHS informed PIC, PIC stated that she will order a new thermometer for walk in.

#37 · Food properly labeled: original container −1

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed no labels on containers of food.

#48 · Warewashing facilities: installed, maintained & used; test strips −0.5

Corrected during inspection

4-501.110. Maintain the wash solution temperature in mechanical warewashing equipment used to sanitize in accordance with the NC Food Code.- Pf Observed sanitization at dish machine at 0ppm. Sanitizer doesn't flow through the lines. REHS discussed with PIC a backup method to use single service items and/or use three compartment sink for sanitizing until maintenance can repair the lines at the dish machine. PIC instructed food server worker to use three compartment sink to sanitize.

#49 · Non-food contact surfaces clean −1

#55 · Physical facilities installed, maintained & clean −1

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed broken soap dispenser at handsink. Observed trash debris behind cooking range and under three compartment sink and dish machine. REHS discussed with PIC the observations during the inspection.

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Oct 21, 2021 A 95 · details not yet loaded